Cassava Flatbread

This flatbread recipe is delightfully simple, needing only two ingredients: cassava flour and water. Cassava, also known as yuca, is a versatile, fibrous root vegetable akin to a sweet potato. When ground into flour, it’s perfect for gluten- and grain-free dishes.

Cassava is deeply rooted in various cultures, including my own. My dad is from El Salvador, where cassava is commonly used in many traditional dishes. I have fond memories of eating yuca frita, which is cassava fried in oil. However, I’ve since learned how to incorporate cassava and cassava flour into many of my recipes without the need for excess oil. 

For those new to working with cassava flour, patience and attention to detail are key. In this flatbread recipe, I recommend rolling the dough out as thinly as possible. If the flatbread is too thick, it will have a chewy, gummy center that’s not very pleasant. This is a common characteristic of cassava flour, which behaves differently from most gluten- or grain-based flours.

With a bit of practice and some helpful tips, you’ll find that cassava flour can be a fantastic addition to your pantry. It’s perfect for making flatbreads, tortillas, and a variety of grain-free treats.

Ingredients:

• 1 cup cassava flour (see note)
• 1 cup water
• Dried herbs of choice (optional) 
• Pinch of sea salt (optional)

Instructions

• Preheat your oven to 400°F (200°C). 
• In a mixing bowl, combine the cassava flour, water, Italian seasoning, and optional pinch of sea salt. After it’s well combined, begin to knead your dough.
• Using a rolling pin or your hands, flatten the dough into a flatbread, aiming for about 1/4-inch thickness.
• Line a baking sheet with parchment paper and carefully transfer the dough over. Puncture the flatbread with a fork several times to prevent puffing during baking. Bake in the preheated oven for 15 minutes.
• After it’s baked for 15 minutes, carefully flip the flatbread and bake for an additional 10 minutes, or until both sides appear golden and toasty. 
• Remove it from the oven and allow it to cool slightly before serving.

Note: The water-to-flour ratio can vary depending on the brand of cassava flour used. For this recipe, I’m using Otto’s Cassava Flour. Adjust the water-to-flour ratio as needed to achieve a dough-like consistency. Note that tapioca starch is not a substitute for cassava flour; they are not interchangeable.